Caramel Dream Cake

Instructions

Line the bottom of the pan with plastic wrap and line the sides with acetate sheets.

Trim the crackers to fit the size of the pan carefully, as they are delicate.

Filling:
Mix sour cream and condensed milk until smooth. Adjust sweetness to taste by adding more condensed milk if needed.

Assembly:
Place a layer of crackers in the pan. Spread 4.5 ounces (130 grams) of the filling on top. Repeat for 5 more layers: crackers, 4.5 ounces (130 grams) of filling each. For the 6th layer of crackers, spread a thin layer of filling, about 1.8 ounces (50 grams), just enough to soak the crackers. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Cover the remaining filling (about 7 ounces or 200 grams) with plastic wrap and refrigerate.

The next day, soak the gelatin in cold water and let it swell for 15 minutes or follow the package instructions. Then heat it gently until dissolved, but do not boil.

Take the filling out of the fridge, set aside 5 ounces (140 grams), and mix the gelatin into the remaining filling. Pour it over the cake and refrigerate for 30 minutes to set.

Remove the cake from the pan, remove the plastic wrap and acetate sheets. Spread a thin layer of the remaining filling (about 1.8 - 2.1 ounces or 50-60 grams) along the edges of the cake and sprinkle with crumbled crackers.